Thai Grilled Vegetable Salad

This Thai Grilled Vegetable Salad is a vibrant and refreshing dish packed with smoky flavors from the grilled vegetables, complemented by a zesty lime dressing. Perfectly balanced with fresh herbs and a hint of spice, it makes for a delightful vegan meal or side dish.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Yellow bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Red onion - 1 small, sliced
• Corn on the cob - 1, grilled and kernels removed
• Olive oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Lime juice - 2 tablespoons
• Fresh cilantro - 2 tablespoons, chopped
• Fresh mint - 2 tablespoons, chopped
• Chili flakes - 1/2 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat your grill or grill pan over medium-high heat.
2. In a large bowl, combine the sliced zucchini, red bell pepper, yellow bell pepper, carrot, red onion, and corn kernels.
3. Drizzle the vegetables with olive oil, soy sauce, and a pinch of salt and pepper. Toss well to coat.
4. Place the vegetables on the grill and cook for about 5-7 minutes per side, or until they are tender and have nice grill marks.
5. While the vegetables are grilling, prepare the dressing by whisking together lime juice, chopped cilantro, mint, and chili flakes in a small bowl.
6. Once the vegetables are grilled, remove them from the heat and let them cool slightly.
7. In a serving bowl, toss the grilled vegetables with the dressing until evenly coated.
8. Serve the salad warm or at room temperature, garnished with additional herbs if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of colorful vegetables.
• Low in calories and high in fiber, promoting digestive health.

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